How to Make Paleo Ice Cream

Just because you're on the paleo diet doesn't mean you can't enjoy ice cream! Sure, it can't include dairy, which means no cream, but full-fat coconut milk gives paleo ice cream a great creamy texture. Try a classic vanilla ice cream; it's a great base for customizing. You can also treat yourself to chocolate coconut paleo ice cream or even mix up a quick banana ice cream.

[Edit]Ingredients

[Edit]Basic Vanilla Paleo Ice Cream

• 4 egg yolks
• 1 vanilla bean or of vanilla extract
• ½ cup (170 g) of honey
• 1 can of full-fat coconut milk
• of almond milk

Makes 6 servings

[Edit]Chocolate Coconut Paleo Ice Cream

• 2 cans of full-fat coconut milk
• 3/4 cup (75 g) of cocoa powder
• 2/3 cup (226 g) of honey, agave, or maple syrup
• of vanilla extract
• 1/4 teaspoon sea salt or kosher salt

Makes 8 servings

[Edit]Banana Paleo Ice Cream

• 3 ripe bananas

Makes 2 to 3 servings

[Edit]Steps

[Edit]Basic Vanilla Paleo Ice Cream

1. Whisk 4 egg yolks with ½ cup (170 g) of honey in a heat-safe bowl. Put 4 egg yolks into a medium-sized bowl and add ½ cup (170 g) of honey. If you prefer, use the same amount of agave or maple syrup instead of honey. Whisk for about 30 seconds so the honey mixes into the yolks and set the bowl aside.^[1]
   
   
   • You don't need the egg whites for the ice cream so discard them or save them for another recipe.
2. Put full-fat coconut milk into a pot with almond milk and the vanilla bean. Set a pot on the stove and pour in a can of full-fat coconut milk along with of almond milk. Then, cut a slit down the length of 1 vanilla bean and use the blunt edge of the knife to scrape out the seeds and add them to the pot along with the bean.^[2]
   
   
   • If you're using of vanilla extract, wait until the ice cream custard is done cooking before you add it.
3. Bring the coconut milk mixture to a boil over medium heat. Turn the burner to medium and stir the liquid occasionally so it doesn't scorch. Heat the coconut milk mixture until it comes to a gentle boil.^[3]
   
   
   • Keep the lid off of the pot so you can stir the coconut milk and see when it begins to boil.
4. Whisk the hot mixture into the bowl with the egg yolks. Turn off the burner and slowly pour a very thin stream of hot coconut milk into bowl with the egg yolks. Whisk constantly as you combine the mixtures so the egg yolks don't curdle.^[4]
   
   
   • If you're worried that there's some curdled egg in the custard just set a fine-mesh strainer over a clean bowl and pour the custard through it.
5. Cook the custard in a double boiler for 15 minutes or until it reaches . To set up a double boiler, fill a pot with of water and bring it to a simmer over medium heat. Then, set the bowl with the custard onto the pot and whisk the custard as it heats. Cook the custard until it's thick enough to coat the back of a spoon.^[5]
   
   
   • The bottom of the bowl shouldn't touch the simmering water or the custard could scorch.
6. Put the bowl of custard in the fridge and chill it for at least 4 hours. Turn off the burner and wear oven mitts to remove the bowl of custard. Scoop out the vanilla bean and throw it away. If you're using vanilla extract, stir it in now. Cover the bowl with a piece of plastic wrap and refrigerate the custard for at least 4 hours or until it's completely cold.^[6]
   
   
   • You can make the ice cream custard and chill it the night before you want to mix it up.
7. Add mix-ins or extracts if you want to customize the flavor. It's easy to turn your paleo vanilla ice cream into another flavor by mixing in optional ingredients. Try any of these in your next batch:^[7]
   
   
   • 1/2 cup (50 g) of berries
   • 1/2 cup (37 g) of coconut flakes
   • 1/4 cup (6 g) of finely chopped mint
   • 1/4 cup (31 g) of chopped nuts
   • Zest from 1 lemon, lime, or orange
8. Chill the custard in an ice cream maker or freeze it in a loaf pan. If you have an automatic ice cream maker, pour it into the chilled base and churn it for 20 minutes or until it's firm. To make no-churn ice cream, lay a piece of plastic wrap across a loaf pan and pour the ice cream custard into it. Cover the custard with plastic wrap and freeze it for 6 hours or until it's firm.^[8]
   
   
   • Store the paleo ice cream in an airtight container in the freezer for up to 1 week.
   • The no-churn method makes ice cream that's harder than ice cream churned in a machine. This is because a machine incorporates air into the ice cream so it's easier to scoop.

[Edit]Chocolate Coconut Paleo Ice Cream

1. Refrigerate 2 cans of coconut milk for 2 hours before you make the ice cream. Stick 2 cans of full-fat coconut milk into the fridge at least 2 hours before you make the chocolate ice cream. Chilling the coconut milk makes the fat harden so you can whip it into a thick, creamy mixture.^[9]
   
   • Avoid using light coconut milk which has water added to it.
2. Put coconut milk, cocoa, honey, vanilla, and salt into a blender. Open the chilled cans of coconut milk and pour them into a blender. Add 3/4 cup (75 g) of cocoa powder, 2/3 cup (226 g) of honey, agave, or maple syrup, of vanilla extract, and 1/4 teaspoon sea salt or kosher salt.^[10]
   
   
3. Blend the mixture for 30 seconds so it becomes smooth. Put the lid on the blender and blend the ingredients so the cocoa dissolves completely. If you see clumps of cocoa on the sides of the blender, unplug your machine and scrape the sides down with a spatula. Then, plug it back in and blend the mixture until it's completely smooth and creamy.^[11]
   
   
   • Always be careful when you scrape inside the blender since the blade is very sharp.
4. Chill the mixture in an ice cream maker or freeze it in a pan. If you have an ice cream maker, pour it into the base of the machine and churn the ice cream for about 20 minutes. For no-churn ice cream, pour the mixture into a shallow container and freeze it for at least 4 hours or until it's firm.^[12]
   
   
   • Put the ice cream into an airtight container and store it in the freezer for up to 1 week.

[Edit]Banana Paleo Ice Cream

1. Peel 3 bananas and cut them into slices. Choose completely ripe bananas that are slightly soft and have lots of brown spots on the peels. Peel them and slice them into even pieces so they'll blend easily.^[13]
   
   
   • It really doesn't matter what size you chop the bananas into, but smaller pieces will be easier for your food processor to break down.
2. Freeze the bananas for at least 2 hours. Put the banana slices into an airtight container or freezer bag and seal it shut. Freeze the bananas until they're completely hard. This is great to prep the night before you want to make the banana ice cream.^[14]
   
3. Put the frozen bananas into a food processor and pulse them for 1 minute. Once the bananas are solid, take them out of the freezer and put the slices into a food processor. Put the lid on and pulse the bananas for at least 1 minute. Don't worry if they look crumbly at first since they'll combine into a soft-serve texture.^[15]
   
   
   • Stop and scrape down the sides of the food processor if it looks like bananas are getting stuck.
4. Freeze the banana ice cream for 1 hour if you'd like it to be firmer. If you like soft-serve consistency, go ahead and enjoy the ice cream as soon as you've finished blending it. For solid ice cream that you can scoop, transfer the ice cream to an airtight container and freeze it for 1 hour before you serve it.
   
   
   • Keep the banana ice cream in an airtight container in the freezer for up to1 week. If it's too hard to scoop, let it sit at room temperature for 10 minutes to soften a little.
   • Garnish the banana ice cream with paleo toppings like fresh mint, shredded coconut, berries, or chopped nuts.

[Edit]Tips

• Although you can use a blender to make the banana paleo ice cream, your blender's motor has to be strong enough to handle the hard chunks of fruit.

[Edit]Things You'll Need

[Edit]Basic Vanilla Paleo Ice Cream

• Measuring cups and spoons
• Heat-proof bowl
• Pots
• Whisk
• Ice cream maker or loaf pan
• Plastic wrap

[Edit]Chocolate Coconut Paleo Ice Cream

• Measuring cups and spoons
• Blender
• Ice cream maker or loaf pan
• Airtight storage container
• Can opener

[Edit]Banana Paleo Ice Cream

• Food processor
• Knife and cutting board
• Airtight container or freezer bag
• Spatula

[Edit]References

1. ↑ https://paleogrubs.com/classic-vanilla-ice-cream
2. ↑ https://paleogrubs.com/classic-vanilla-ice-cream
3. ↑ https://paleogrubs.com/classic-vanilla-ice-cream
4. ↑ https://paleoleap.com/paleo-coconut-vanilla-ice-cream/
5. ↑ https://paleogrubs.com/classic-vanilla-ice-cream
6. ↑ https://paleoleap.com/paleo-coconut-vanilla-ice-cream/
7. ↑ https://paleoleap.com/paleo-coconut-vanilla-ice-cream/
8. ↑ https://www.allrecipes.com/article/make-ice-cream-without-machine/
9. ↑ https://fountainavenuekitchen.com/chocolate-coconut-milk-ice-cream/
10. ↑ https://fountainavenuekitchen.com/chocolate-coconut-milk-ice-cream/
11. ↑ https://youtu.be/VhICox5sStA?t=20
12. ↑ https://fountainavenuekitchen.com/chocolate-coconut-milk-ice-cream/
13. ↑ https://youtu.be/1HKMAk3LPw4?t=44
14. ↑ https://www.thekitchn.com/how-to-make-creamy-ice-cream-with-just-one-ingredient-cooking-lessons-from-the-kitchn-93414
15. ↑ https://paleoleap.com/banana-ice-cream/

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